My Neighbor’s Sweet Apple Pie-To-Go

These are perfect when you have family over and they bring all their kids with them. These pies will save you from having to take out a lot of dishes and utensils, which are not kid friendly, to be honest. With all the kids running around, you want a safe place for them.


Our friend over at Confessions of a Confectionista has this to say about this recipe:

“This is like one of those As Seen on TV products. Is your piece of apple pie falling off your fork? Are you making a mess all over the place? Or maybe you’re arriving to work late because you can’t take your pie with you? Well, I have good news…now you can! Introducing, the one and only, apple pie to go!”


These pies are a lifesaver whenever I’m in the mood for morning sugar and I don’t have the time to prepare anything or even have a slice of cake. I just snatch this from the fridge, hit it in the microwave and voila—one breakfast pie to go; sugary and tasty!




For the crust:

1 and 1/2 cups Gold Medal all-purpose flour

1/2 teaspoon Morton salt

1/2 cup Land O Lakes butter, cold

1/4 cup cold water

For the filling:

3 large apples

1/3 cup Domino brown sugar

1/4 cup Domino sugar

1/2 teaspoon McCormick cinnamon

1/8 teaspoon McCormick nutmeg

2 tablespoons Gold Medal all-purpose flour

1 teaspoon Gold Medal all-purpose flour, divided amongst pies, for sprinkling

1 tablespoon Land O Lakes butter or margarine


For crust:

In a food processor, pulse together flour and salt a few times to combine.

Cut the butter up into small cubes; add it to the food processor and pulse until the mixture resembles coarse meal, with a few pea-sized pieces remaining. Add water, and pulse just until the dough comes together in a single mass. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

For filling:

Preheat oven to 350 degrees F. Peel, core, and dice apples and set aside in a large sized bowl. In another bowl, mix sugars, spices and 2 tbsp flour. Reserve 2-3 tbsp of mixture in a seperate bowl. Toss apples in mixture.

Assembling pies

On a lightly floured surface, roll out dough. Using a 4″ biscuit cutter, cut 16 circles out of the dough. Place the dough on a baking sheet.

Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4″ clearing space around the edge. Sprinkle with some flour, and then with the reserved mixture. Dot with a piece of butter. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut tiny slits in the top of the dough to allow for breathing while baking.

Bake for 20-25 minutes or until golden brown.






Quick Tip: Don’t roll the dough too thinly.

Thanks again to Confessions of a Confectionista for this amazing recipe.


My Nana would make peach and apple pies like these, but would fry them! Oh, boy, were they good. She would take dried apples or peaches and make them. So good! Some people do them using canned biscuits for the crust. Nana never would have!

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